OPB | Oct. 19, 2017
Pears have become a top invasive tree in the Willamette Valley but hard cider crafted from fruits picked in abandoned orchards makes for sweet sipping — and baking.
OPB | Oct. 19, 2017
Ciders and makers around the United States and Canada are profiled but the Pacific Northwest is well-represented in "Tasting Cider," a guide that packs in lots of info for novices and aficionados, plus a few recipes.
OPB | Oct. 12, 2017
A search committee has spent the last eight months laying groundwork to replace Portland’s top arts administrator. The conversation has been heavily seasoned with calls for change.
More NW Life
The fall harvest underway in Oregon's Willamette Valley orchards yields pure apple juice from dozens of varietals, for brewing this quick, flavorful stovetop drink.
Arts | Entertainment | NW LifeOPB | Oct. 9, 2017 midnight | Portland
We picked one of Oregon's sharpest horror brains (... brains ... BRAINS!) to get some choice movie picks for Friday the 13th.
local | Communities | NW LifeOPB | Oct. 1, 2017 7:15 a.m. | Portland
Why do people in Portland leave their useless junk on the side of the road?
Food | Entertainment | local | NW Life
'The Four Top': Cultures Are Not Trends | Portland's Popularity | Challenges For Female Restaurant WorkersOPB | Sept. 25, 2017 6 a.m. | Portland
When is it wrong to use terms like "ethnic" and "trend"? Why is Portland such a hot food city? And what's the state of the restaurant industry for female workers?
Arts | local | NW Life | The Vietnam WarOPB | Sept. 21, 2017 10:57 a.m.
Just past the greenery of the Hoyt Arboretum in Washington Park sits a different type of garden, one that honors Oregon's Vietnam veterans.
From a new cookbook of Portland restaurant recipes, Anh Luu's Vietnamese-Creole gumbo tells the story of her family's journey from Vietnam to New Orleans to Oregon.
Will a scientific breakthrough called CRISPR make GMOs obsolete? Should we fear the "bananapocalypse"? And what's the deal with "The Doomsday Vault"? Listen to Episode 27 of "The Four Top" podcast to find out.
Portland's "Tasty" epicurean team has crammed a new cookbook with global diner favorites for any time of day. Fermenting super versatile kimchi is way easier than you think.